Crispy Oatmeal Cookies with Pecans and Chocolate Chips

December 20, 2009


Author Notes: We had 18 inches of snow overnight and I was in the mood to bake and craving oatmeal cookies with chocolate chips. My husband prefers thin crispy oatmeal cookies with no chunks. I don't like raisins or cinnamon in cookies--I prefer the buttery caramel of Toll House cookies. This meets all cravings--sweet, crunchy, nutty, buttery--perfect for a cold winter day (or really anytime). I baked off two trays and froze the rest of the dough in a rectangle--now when we're craving cookies, we have our very own slice and bake! This recipe was adapted from Cooks Illustrated.drbabs

Makes: about 36-40

Ingredients

  • 1 cup white whole wheat flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon kosher salt
  • 7 ounces (1 3/4) sticks unsalted butter, room temperature
  • 3/4 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1 egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups old fashioned oats
  • 1/2 cup pecans pieces, toasted and cut into small bits (about the size of a chocolate chip)
  • 1 1/2 cups semi-sweet chocolate chips
In This Recipe

Directions

  1. Adjust oven racks to divide oven into thirds and heat oven to 350 degrees. Line 2 large baking sheets with parchment paper.
  2. Whisk flour, baking powder, baking soda, and salt in medium bowl.
  3. Beat butter and sugars at medium-low speed until just combined, about 20 seconds. Increase speed to medium and continue to beat until light and fluffy, about 1 minute longer. Scrape down bowl with rubber spatula.
  4. Add egg and vanilla and beat on medium-low until fully incorporated, about 30 seconds. Scrape down bowl again.
  5. With mixer running at low speed, add flour mixture and mix until just incorporated and smooth, 10 seconds. With mixer still running on low, gradually add oats, pecans and chocolate and mix until well incorporated, 20 seconds. Give dough final stir with rubber spatula to ensure that no flour pockets remain and ingredients are evenly distributed.
  6. Scoop dough into balls, each about 1 tablespoon, then roll between palms into balls. Place cookies on prepared baking sheets, spacing them about 2 inches apart, 9-12 medium dough balls per sheet. Flatten slightly.
  7. Bake until cookies are deep golden brown, 13 to 16 minutes, rotating baking sheets halfway through. Transfer baking sheets to wire rack; cool cookies completely on sheet.

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Reviews (10) Questions (0)

10 Reviews

Amy July 22, 2016
14 oz butter does not equal 1 3/4 sticks! Why hasn't anyone commented on that?
 
Author Comment
drbabs July 22, 2016
Oh, my, you're right. I'm so sorry. It's 14 tablespoons or 7 ounces. Thanks for picking that up! I've edited it.
 
Elizabeth February 5, 2015
Awesome cookies! Thanks for the recipe!
 
Author Comment
drbabs February 6, 2015
Thanks! I'm so glad you like them!
 
Sandra September 25, 2014
I want to bake these tonight and ship it off tomorrow to my mum. What's the best way to store and pack them to maintain its yummy goodness?
 
Author Comment
drbabs September 25, 2014
I've never shipped them, but I'd wrap them well and put bubble wrap or something like that between the layers and around the package.
 
AbbyJaneway September 17, 2010
These were delicious, and a joy to make. Quick & easy, and the batter was just the right consistency - not too sticky, not too greasy.
 
Author Comment
drbabs September 18, 2010
I'm so glad you enjoyed them! It's funny--I haven't made them in a while and I was just thinking about making them again. Thanks for commenting!
 
tryeverett2gmal.com July 30, 2010
Very nice texture with sifted flour with spices and baking soda and salt.<br />I also added 1 extra tsp. powdered ginger for a little more kick.<br />Excellent crispyness with right balance of chocolate to oatmeal. Sinful.
 
Author Comment
drbabs July 30, 2010
Thank you! I'm so excited that you tried my recipe and I'm glad you liked it!